Tuesday, June 17, 2014

I made this Baingan Bharta recipe for the first time. It was in my handwritten cookbook. But was sceptical how it would be. When I tried sutta kathirikkai chutney, though I liked it, the smoky smell was very dominating. I was thinking how it would be as side dish if I make it the same way as a side dish for roti/ phulka. So I kept postponing. Now when I was thinking what to schedule for this month when I am in India, I though I can try this and see and post if its good. And to my surprise, it was amazing! I felt why I compared the sutta kathirikkai chutney when this has loads of masalas and onion, tomatoes. It was so rich inspite of the fact, it had nothing fatty. I had a lot without any guilt .

Ingredients

To temper

Oil - 2 tblspJeera - 1 tsp

Method

Wash, remove the stalk of the aubergine by cutting that part. Pat dry with a clean kitchen towel, apply oil all over the aubergine and cook it over medium to low direct flame. I used my paniyaram turner metal stick for this to hold it. Turn it often for even cooking. Make sure the heat is moderate so that it is not burnt outside and uncooked from inside. Cool down and peel off the skin. It comes out very easily if its cooked properly and evenly.

Mash it/ tear it roughly and grind it in a mixer. Smooth or rough its up to you, but I did smoothly.

Ur bharta looks tempting. .. love it in winter....made almost twice in a week....next time u can try with only green part of onion instead of white onion...it will add extra freshness to bharta....I love it with juvar roti made on clay tawa....